There are certain things in life that are undeniably true.

For one thing, I think we would all agree that life is too short.

It’s pretty obvious to me that purring kittens is one of the cutest things in the world.

And here is one I don’t think anyone will argue with. Everything is better with bacon.

Even vegetarians and vegans eat versions of it.

You can put it on ANYthing. It’s that good.

So I decided to toss it together with some other really tasty ingredients and kind of just crossed my fingers that it would work out.

I mean, I wasn’t surprised it was good because there was bacon in it. But, I was surprised how well all the ingredients went together and how pleasantly tasty and refreshing this was.

You will need…

4 slices thick cut maple bacon (or any other of your bacon favorites)

2 cups chopped cantaloupe melon

6 cups arugula

¼ cup freshly grated parmesan cheese

1 large heirloom tomato, diced

2 tablespoons fresh lemon juice        

¼ cup olive oil

Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. 

About 20 minutes over a medium low heat, flipping every few minutes.

Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.

While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.

Combine the arugula and tomatoes and drizzle with the dressing.

Toss well and add in the melon and parmesan. Toss until well combined.

Roughly chop the warm bacon and sprinkle it all over the salad.

Serve while the bacon is warm.

Love and Beer Floats

Angela

Crispy Bacon, Arugula and Melon Salad

4 slices thick cut maple bacon (or any other of your bacon favorites)

2 cups chopped cantaloupe melon

6 cups arugula

¼ cup freshly grated parmesan cheese

1 large heirloom tomato, diced

2 tablespoons fresh lemon juice        

¼ cup olive oil

Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. About 20 minutes over a medium low heat, flipping every few minutes.

Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.

While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.

Combine the arugula and tomatoes and drizzle with the dressing.

Toss well and add in the melon and parmesan. Toss until well combined.

Roughly chop the warm bacon and sprinkle it all over the salad.

Serve while the bacon is warm. 

As my coworker Cindy says every Thursday, “It’s Friday eve!!”

Normally, on this holy of all holy days I am stoked. Only one more work day to get through till you get to relax for a full 48 hours.

Not this Thursday. Today has been filled with a new found dread. The dread of painting. Last weekend Wes and I spent a full three days painting his ceiling from poop brown to a nice white. It was awful. Seriously, horrible. But it looks amazing and in the long run will be totally worth all the sweat and soreness.

So this weekend we are gearing up for round two. Painting the walls. While I do think part two will be a little less painful, it is still going to suck.

While the paint is drying we will have to head out door for sustenance. So I’m firing up the grill with these tasty little morsels.

You will need…

1 tablespoon olive oil

4 large chicken breast, cut into about 1 inch chunks

1 zucchini, sliced about ¼ inch thick

1 yellow summer squash, sliced about ¼ inch thick

1 onion, chopped into 1 inch chunks

Homemade pesto

Salt and pepper to taste

10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.

Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.

Toss the remaining pesto with the onions, squash and zucchini.

Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.

Grill the kabobs until the chicken is cooked through, about 5 minutes a side.

Serve the kabobs hot by themselves or on a bed of rice or potatoes.

Love and Beer Floats

Angela   

Pesto Chicken and Zucchini Kabobs

1 tablespoon olive oil

4 large chicken breast, cut into about 1 inch chunks

1 zucchini, sliced about ¼ inch thick

1 yellow summer squash, sliced about ¼ inch thick

1 onion, chopped into 1 inch chunks

Homemade pesto

Salt and pepper to taste

10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.

Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.

Toss the remaining pesto with the onions, squash and zucchini.

Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.

Grill the kabobs until the chicken is cooked through, about 5 minutes a side.

Serve the kabobs hot by themselves or on a bed of rice or potatoes.